October 27, 2022 Lunch - Greenhouse Bistro. Dinner - PPI Roasted Pork Ragu with pasta. drove to the Center for Ageless Living at 11:00 and arrived at 12:00. Josh the chef greeted me and I soon realized he was both chef and waiter. Suzette soon arrived and I ordered the blue plate special that Josh recommended, roasted boneless beef rib smothered in a rich BBQ sauce made with brown sugar and molasses, and vinegar. The dish also included a delicious red cabbage coleslaw and bread and butter pickles and a small salad that I requested. The meat had been slow roasted and fell apart at the touch of a fork and I loved the coleslaw. Suzette ordered a chicken salad salad flavored with dill. After lunch we went into the common room in building 3 where Vida Pharmacy was giving flu and Covid boosters. We got one of each. My left arm hurt a little but I was happy to have had a really good meal and gotten vaccinated. Josh used to spend summers on his grand parents’ cattle ranch in West Texas, so he has absorbed Texas cooking into his DNA. I then drove back home and watched the high tech collapse and then read Shelters of Stone, the fourth book in the six volume series in theEarth’s Children saga by Auel. At 5:00 Suzette came home. I was still reading and asked her if she needed help with dinner. She said, “No, I ma just heating up the PPI pork ragu and boil the wide pasta.” I fetched the Raghu and went back tipi my book. At 6:30 Suzette called me to dinner. She had added water to the ragu when she heated it and that made it more saucy and flavorful to me. She had bought a bottle of 2020 Red wine from Total Wine for $10.00 that was a blend

October 27, 2022 Lunch - Greenhouse Bistro. Dinner - PPI Roasted Pork Ragu with pasta

I drove to the Center for Ageless Living at 11:00 and arrived at 12:00.

Josh the chef greeted me and I soon realized he was both chef and waiter.

Suzette soon arrived and I ordered the blue plate special that Josh recommended, roasted boneless beef rib smothered in a rich BBQ sauce made with brown sugar and molasses, and vinegar.  The dish also included a delicious red cabbage coleslaw and bread and butter pickles and a small salad that I requested.  The meat had been slow roasted and fell apart at the touch of a fork and I loved the coleslaw.

Suzette ordered a chicken salad salad flavored with dill.

After lunch we went into the common room in building 3 where Vida Pharmacy was giving flu and Covid boosters. We got one of each. My left arm hurt a little but I was happy to have had a really good meal and gotten vaccinated.

Josh used to spend summers on his grand parents’ cattle ranch in West Texas, so he has absorbed Texas cooking into his DNA.

I then drove back home and watched the high tech collapse and then read Shelters of Stone, the fourth book in the six volume series in theEarth’s Children saga by Auel.

At 5:00 Suzette came home.  I was still reading and asked her if she needed help with dinner.  She said, “No, I am just heating up the PPI pork ragu and boiling the wide pasta.”

I fetched the Raghu and went back tipi my book.

At 6:30 Suzette called me to dinner.  She had added water to the ragu when she heated it and that made it more saucy and flavorful to me.

She had bought a bottle of 2020 Red wine from Total Wine for $10.00 that was a blend of Grenache and Tempranillo that was delicious, Vecchio cantina.

After dinner we sipped the rest of the wine and watched a fabulous French film titled Delicious about one of the first restaurants in France that opened  in 1789, just before the French Revolution.

It is hard to beat a good meal and a good movie sipping a good wine.

Let’s hear it for Umbria.  

Bon Appetit